Why you should never put hot hard-boiled eggs in cold water: the chef’s explanation

The chef’s method for perfect eggs

Luckily, there’s a very easy way to preserve their texture. The key?   Gentleness  . No sudden movements or abrupt temperature changes: handle the egg gently as it cools, just as you would a delicate dish.

Here is the method used in professional kitchens:

1. Remove the pan from the heat when cooking is complete.
2. Let the eggs sit in the hot water for 2 to 3 minutes, without touching them.
3. Drain some of the water and then replace it with lukewarm water to start a gradual cooling process.
4. Then gradually add cold water until the eggs have cooled completely.

With this technique, you can say goodbye to overly firm egg whites or dull yolks. Everything stays flavorful, smooth, and shiny – and as a bonus, peeling is made much easier thanks to controlled cooling.

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